20 min
Prep time
35 min
Cook time
6
Servings
Medium
Difficulty
55 min
Total time
Ingredients
Instructions
-
1
Peel the carrot and onion, finely chop them, and sauté them slightly in butter.
-
2
Sprinkle with flour and stir with a wooden spoon to toast the flour a bit.
-
3
Add the bouillon (or water plus a little viandox), crushed tomatoes, salt, and pepper.
-
4
Let cook for about twenty minutes, stirring frequently, until it thickens.
-
5
Meanwhile, remove the leaves from the cauliflower as well as the core by digging deeply but leaving the cauliflower whole.
-
6
Cook it approximately 25 minutes in boiling salted water with added lemon juice, and drain well.
-
7
Peel the mushrooms, sauté them for a few minutes in butter, with a little lemon juice.
-
8
Strain the sauce, adjust the seasoning, then add the finely chopped mushrooms and ham; let it simmer together for a few more minutes.
-
9
Place the cauliflower upside down on the serving dish; pour the filling into the hollow and allow it to overflow onto the cauliflower.
-
10
Sprinkle with chopped parsley, chervil, and tarragon.
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